Raspberry-Speculoos Cheesecake
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Guests 8 people
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Preparation 25 minutes
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Cooking 60 minutes
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Difficulty Easy
To make this recipe
Ingredients
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80g unsalted organic moulded Grand Fermage butter
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180g Speculoos biscuits
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700g cream cheese
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80g full-fat creme fraiche
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80g white sugar + 30g for the glaze
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1 sachet of vanilla sugar
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1 vanilla pod
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3 eggs + 1 egg yolk
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150g fresh raspberries
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150g raspberry coulis
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2 gelatine sheets
And don't forget to grade the recipe:
Preparation
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Melt the butter.
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Blend the biscuits with the melted butter.
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Spread the mixture out over the base of a cheesecake tin (springform pan) and press down firmly.
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In a large bowl, mix together the cream cheese and the fresh cream until you have a smooth mixture.
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Add in the sugar, vanilla sugar, and the seeds from your vanilla pod. Mix well.
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Add in the whole eggs plus the egg yolk, and mix again.
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Pour the mixture into the mould, over the top of the biscuit base.
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Bake in a pre-heated oven for 1 hour at 160°. Now leave to cool completely.
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In the meantime, prepare the raspberry glaze.
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Leave the gelatin sheets to soften in cold water for 10 minutes.
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Pour the raspberry coulis into a pan with the sugar.
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Once the mixture is hot, add in the drained gelatin sheets.
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Pour this mixture over the cooled cheesecake and leave to set in the fridge overnight.
And don't forget to grade the recipe:
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